Shrimp Tacos with Mango Salsa (Printable)
Pan-seared shrimp with zesty spices, warm corn tortillas and bright mango salsa for a sweet-spicy dinner.
# What You'll Need:
→ For the Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon freshly ground black pepper
09 - Juice of 1/2 lime
→ For the Mango Salsa
10 - 1 large ripe mango, diced
11 - 1/2 red bell pepper, diced
12 - 1/4 small red onion, finely chopped
13 - 1 small jalapeño, seeded and finely chopped
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt, to taste
→ For Serving
17 - 8 small corn tortillas
18 - Shredded cabbage or lettuce (optional)
19 - Extra lime wedges
# How To Make:
01 - Combine shrimp, olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice in a medium bowl. Toss to coat evenly and allow to marinate for 10 minutes.
02 - In a separate bowl, gently mix diced mango, red bell pepper, red onion, jalapeño, chopped cilantro, lime juice, and salt. Set the salsa aside while the shrimp marinates.
03 - Heat a large skillet over medium-high heat. Arrange the marinated shrimp in a single layer and sear for 2 to 3 minutes per side, until fully pink and cooked through. Remove from heat immediately.
04 - Heat corn tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
05 - Layer each tortilla with optional shredded cabbage or lettuce, add several cooked shrimp, and top with mango salsa.
06 - Arrange tacos on plates and serve immediately with additional lime wedges on the side.
# Expert Tips:
01 -
- This salsa comes together in minutes and tastes restaurant-level fresh—it feels like summer, even on busy weeknights.
- There's a playful contrast between the warm spiced shrimp and cool, sweet mango that makes each bite exciting.
02 -
- Overcooked shrimp turn rubbery in seconds—stay close and don't walk away from the stove.
- Mangos can be extra slippery; slice around the pit first, then dice the halves to avoid chasing cubes off the counter.
03 -
- Always pat the shrimp dry before marinating or you risk steaming instead of searing.
- If you're short on time, pre-mix the salsa the morning ahead but add cilantro just before serving so it stays green and fragrant.